Dads Chicken Food

DAD'S CHICKEN SOUP

Steps:

• Bring first five ingredients to boil in heavy large pot or Dutch oven over high heat.
• Mix in rice and thyme.
• Return soup to a boil.
• Reduce heat to medium and simmer uncovered until rice is tender, stirring occasionally, about 30 minutes.
• Add chicken and simmer until heated through, thinning with additional broth if desired.
• Season with salt and pepper.
• Transfer soup to large bowl.
• Garnish with parsley and serve.
• Note: if using pasta instead of rice, add it with the chicken and simmer until the pasta is tender.
• I like corkscrew pasta in this.

DAD'S CHICKEN AND DUMPLINGS

Steps:

• To make the Chicken and Stock:.
• Place the chicken pieces in a LARGE stockpot and cover with water. (This will be the stock to cook the dumplings in so make sure you have enough liquid.).
• Add remaining chicken ingredients (butter through black pepper) and bring to a boil.
• Reduce heat and simmer until chicken is tender and falling off the bone, about 45 minutes-1 hour.
• Place a colander over a large bowl and strain chicken ingredients, keeping stock and chicken. Discard the veggies.
• Cool chicken and debone.
• To make the Dumplings:.
• Mix flour, baking powder and salt in a large bowl.
• Beat the eggs with 1 cup chicken broth and add to dry dumpling ingredients. (You may need to add more broth to the dough).
• Knead dough on a floured board and roll to about 1/4-inch thickness.
• Cut dough into squares with a pizza cutter. (I like mine about 2" x 2").
• TO FINISH: Pour reserved stock back into the stockpot.
• Add deboned chicken to stock and bring to a boil.
• Once the stock is boiling, gradually add the dumplings. (You may need to add canned chicken broth to make sure there is enough liquid for the dumplings to cook).
• Cook dumplings for 15-20 minutes and serve.

DAD'S DIVINE CHICKEN DIVAN

Steps:

• Preheat oven to 350 degrees F.
• Butter a 1 1/2-quart baking dish.
• Combine cream of chicken soup, mayonnaise, lemon juice, and curry powder in a small bowl.
• Arrange broccoli in a single layer in the buttered dish, reserving a few florets for the top.
• Cover with chicken strips.
• Pour soup mixture evenly over chicken and broccoli.
• Sprinkle with bread crumbs and melted butter, dot with a few broccoli florets, and sprinkle cheese over the top.
• Bake until heated through, about 25 minutes.
• Serve over rice.

DAD'S CHICKEN AND NOODLES

Steps:

• In large pot simmer chicken, onion, and celery in chicken broth until chicken is done. Cut up chicken and add it back to broth. Bring to boil.
• Put eggs in a bowl and add flour until right consistency to roll out, do not add too much flour. Roll out dough to 1/8 inch to 1/4 inch thickness. Slice once lengthwise then cut into quarter inch strips shake them out with your fingers so they don’t clump then add to broth.
• Cook for 5-8 minutes or until desired doneness.

DAD'S CHICKEN NOODLE SOUP

Steps:

• Cook one whole chicken. I use a blue roasting pan with lid, wash the chicken, place in pan, cover, into oven at 350° for an hour. Don't forget to flour the liver and cook it too, it's the best part. No need to add water or anything.
• When the chicken is done, set aside to cool.
• Cut up a pound of carrots and boil them for 10 minutes in a saucepan,
• then add six cut up stalks of celery to the boiling carrots and cook for 10 minutes longer.
• Drain the vegetables and rinse with cold water. Careful now, make sure the celery is a little crunchy.
• Start heating 8 cups of water in your large soup pot, when it boils add chicken bouillon in the proper amount and boil for a few minutes. Then set soup pot off heat.
• Add the cut up chicken meat that has been separated from the bones, and skin and other littly icky chicken parts.
• The chicken left over stuff then gets boiled for 10 minutes in a small saucepan with about 4 cups of water to leech out the true essence of chicken. That part isn't really necessary, but it tastes better when you do that step.
• The cooled carrots and celery are now added to the soup pot.
• Boil a 1 pound package of egg noodles, don't cook too long, al dente is the goal. Rinse in cold water and into the soup pot.
• By now the chicken parts are boiled, pour through a strainer and when the liquid cools some, the fat will rise to the top. Skim that off, and add that last 2 cups or so of liquid to the soup pot.
• That's about it. There's enough salt from the bouillon, I guess you could do herbs if you know about that, but I just let it cool a litle while and into the fridge. We microwave it to reheat, it's gone in 2 days. It feels healthy. Bon appetite.